Dough consistency: If the dough is too thick, thick crepes will be obtained, and if it is too liquid, crepes that will fall apart will be obtained. The consistency of the dough should be fluid.
temperature of the ceiling: It is important to heat the pan thoroughly.
oil usage: If a non-stick pan is used, the pan is not oiled every time. It is enough to grease the pan a little before making the first crepe.
cooking: It is necessary to pour the dough into the pan and turn the pan to ensure that the dough spreads evenly everywhere. When the water in the dough evaporates and the bottom side turns brown, turn it over with a spatula.
resting: Crepe dough can be prepared and let rest the night before. In this way, the gluten of the flour loosens and softer pancakes are obtained.
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